This Almond Chicken Breast recipe delivers an elegant, restaurant-quality meal with minimal effort. The juicy chicken gets a crunchy almond crust and a bright pan sauce for a perfect weeknight dinner. You’ll love how simple ingredients create such impressive flavor and texture.
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Why You’ll Love This Almond Chicken Breast
- Texture party: Tender chicken meets a crunchy, nutty crust in every bite.
- Simple to master: Looks fancy but is straightforward enough for first-timers.
- Game-changer sauce: A quick pan sauce elevates the entire dish.
- Incredibly versatile: Pairs beautifully with almost any side dish.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)
- 1 cup (about 100 g) sliced almonds, finely chopped
- 1/2 cup (50 g) all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
- 3 tablespoons olive oil, or more as needed
- 1/2 cup (120 ml) chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Tools: A large skillet (non-stick or cast-iron work best), a sharp knife, three shallow dishes for dredging, a meat mallet or heavy pan, and tongs.
Notes: The quality of your almonds really makes a difference here—fresh, raw sliced almonds will give you the best flavor and crunch. And don’t skip the fresh lemon juice at the end; its bright acidity cuts through the richness perfectly.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for ensuring your chicken cooks evenly. If the center is thick and the edges are thin, you’ll end up with dry edges and an undercooked middle. Aim for an even ½-inch thickness.
- Get your almonds to the right texture. You want them finely chopped, but not ground into a powder. A little texture is good! You can pulse them in a food processor a few times or just give them a rough chop on a cutting board.
- Set up your dredging station logically. Place your dishes in this order: flour, then beaten eggs, then chopped almonds. This creates an assembly line that keeps one hand for dry ingredients and one for wet, minimizing mess.
- Don’t be shy with the seasoning. Season your flour mixture well. This is your first layer of flavor that will penetrate the chicken, so make it count. Taste a tiny bit of the flour—it should taste good on its own.
How to Make Almond Chicken Breast
Step 1: Prepare the Chicken. Place one chicken breast on a cutting board and cover it with a piece of plastic wrap. Using the flat side of a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it’s an even ½-inch thickness all over. This might feel a little therapeutic, but the goal is tenderness, not destruction! Repeat with the second breast. Pat them completely dry with paper towels—this is crucial for getting a good sear.
Step 2: Create Your Dredging Stations. Grab three shallow dishes or plates. In the first one, whisk together the flour, garlic powder, salt, pepper, and smoked paprika (if using). In the second dish, beat the two eggs until they are smooth and uniform. In the third and final dish, spread out your finely chopped almonds. You’ll notice this setup makes the entire breading process clean and efficient.
Step 3: Bread the Chicken. Take one pounded chicken breast and dredge it thoroughly in the seasoned flour, shaking off any excess. Next, dip it completely into the beaten egg, letting the excess drip back into the bowl. Finally, press the chicken firmly into the chopped almonds, coating both sides and all edges. You want a nice, even layer. Place the finished cutlet on a clean plate and repeat with the second breast.
Step 4: Pan-Sear to Perfection. Heat the olive oil in your large skillet over medium heat. To test if it’s ready, flick a tiny bit of almond into the oil—it should sizzle gently. Carefully place the almond-crusted chicken breasts in the hot skillet. You’ll hear a beautiful sizzle. Cook for about 4-5 minutes on the first side, until the almonds are a deep, golden brown. The aroma at this stage is just incredible. Flip the chicken using tongs and cook for another 4-5 minutes on the second side, until the internal temperature reaches 165°F (74°C).
Step 5: Rest the Chicken. Once cooked through, transfer the chicken breasts to a clean cutting board or plate. Do not slice into them yet! Let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. If you cut it open right away, all those precious juices will run out onto the plate.
Step 6: Make the Simple Pan Sauce. With the chicken resting, it’s sauce time! There will be little browned bits of almond and chicken goodness stuck to the bottom of your skillet—that’s flavor gold. Pour the chicken broth and lemon juice into the hot skillet. Use a whisk or wooden spoon to scrape up all those browned bits as the liquid bubbles. Let it simmer and reduce for about 2 minutes. Turn off the heat and swirl in the cold butter until it melts and creates a slightly glossy, rich sauce. Taste it and add a pinch more salt or pepper if needed.
Step 7: Serve and Enjoy. Slice the rested chicken breasts against the grain and transfer them to serving plates. Spoon the warm pan sauce generously over the top and finish with a sprinkle of fresh, chopped parsley for a pop of color and freshness. Dig in immediately while the almond crust is still wonderfully crisp.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; the almond crust will become soggy upon thawing.
- Reviving: Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, fluffy potatoes are the perfect vehicle for that delicious pan sauce, creating a truly comforting bite.
- Simple Sautéed Green Beans — Their crisp-tender texture and mild flavor provide a fresh, clean contrast to the rich, nutty chicken.
- Herb-Buttered Orzo — This small, rice-shaped pasta is wonderfully absorbent and soaks up every last drop of sauce from your plate.
Drinks
- A Crisp Chardonnay — Look for an unoaked version; its bright acidity and notes of apple and citrus will complement the nutty flavors without overpowering them.
- Sparkling Water with Lemon — The bubbles and citrus are a fantastic non-alcoholic palate cleanser that cuts through the dish’s richness beautifully.
Something Sweet
- Lemon Sorbet — Its intense, sharp citrus flavor is incredibly refreshing and provides a clean, bright finish to the meal.
- Almond Biscotti — It’s a playful way to echo the almond theme from the main course, offering a satisfying, crunchy end to your dinner.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. I’ve messed this up before too, and it always leads to uneven cooking. The thin parts will be overdone and tough while the thick center might still be raw. A few minutes of pounding saves the whole dish.
- Mistake: Using a skillet that’s not hot enough. If your oil isn’t shimmering and hot, the almond crust will absorb the oil instead of searing, resulting in a greasy, soggy coating rather than a crisp one.
- Mistake: Moving the chicken too soon. As soon as you place the chicken in the pan, let it be! If you try to move it or peek underneath too early, you’ll risk the crust sticking and tearing, leaving you with a patchy coating.
- Mistake: Skipping the rest time. I know it’s tempting to cut right in, but patience is key. Resting allows the muscle fibers to relax and reabsorb the juices, guaranteeing a succulent result.
Expert Tips
- Tip: Use a thermometer for perfect doneness. Guessing is a gamble. An instant-read thermometer takes the stress out of cooking. Pull the chicken at 165°F (74°C) for perfectly safe, juicy meat every single time.
- Tip: Add a splash of white wine to your pan sauce. After you sear the chicken, pour in a quarter cup of dry white wine before the broth. Let it reduce by half—it adds a wonderful layer of complex acidity and flavor.
- Tip: Keep one hand “dry” and one “wet.” When breading, use one hand to handle the chicken in the flour and almond steps, and the other hand for the egg step. This prevents your fingers from becoming a clumpy, breaded mess.
- Tip: Re-crisp the crust in the oven if needed. If you’re cooking for a crowd and the first piece is done before the rest, place it on a wire rack set over a baking sheet and keep it warm in a 250°F (120°C) oven. This keeps the bottom from getting steamy and soft.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They’re inherently more forgiving and juicy. Just be aware that their irregular shape can make pounding them even more important for consistent cooking. You might need to adjust the cooking time slightly, as thighs can have a bit more fat to render, but the method remains the same.
My almond crust is burning before the chicken is cooked. What happened?
This usually means your heat is too high. Almonds can go from golden to burnt surprisingly quickly. If you notice the crust darkening too fast, simply reduce the heat to medium-low and finish cooking the chicken more gently. You can also finish it in a 375°F (190°C) oven for 5-7 minutes to cook the inside through without further browning the outside.
Can I make this gluten-free?
Yes, it’s an easy swap! Just substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend. The breading process works exactly the same. You could also use fine almond flour for the first dredge, which would double down on the nutty flavor.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave—it will make the crust soggy. Instead, place it on a baking sheet and warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This will help bring back some of the crispness.
Can I use a different type of nut?
You can, but the results will vary. Pecans or walnuts would be delicious, offering a deeper, earthier flavor. Just make sure to chop them to a similar size as the sliced almonds. I wouldn’t recommend using larger nuts like whole cashews or hazelnuts with skins, as they won’t adhere as well or cook evenly.
Almond Chicken Breast
Make this easy Almond Chicken Breast recipe for a crispy, elegant dinner in 30 minutes. Get the secret to the perfect crunchy crust and pan sauce. Try it tonight!
Ingredients
For the Ingredients
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2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)
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1 cup sliced almonds (finely chopped, about 100 g)
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1/2 cup all-purpose flour (50 g)
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2 large eggs
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1 teaspoon garlic powder
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1 teaspoon kosher salt (plus more to taste)
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon smoked paprika (optional, for a hint of warmth)
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3 tablespoons olive oil (or more as needed)
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1/2 cup chicken broth (120 ml)
-
2 tablespoons fresh lemon juice
-
2 tablespoons unsalted butter
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2 tablespoons fresh parsley (chopped, for garnish)
Instructions
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Place one chicken breast on a cutting board and cover it with a piece of plastic wrap. Using the flat side of a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it’s an even ½-inch thickness all over. Repeat with the second breast. Pat them completely dry with paper towels.01
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Grab three shallow dishes or plates. In the first one, whisk together the flour, garlic powder, salt, pepper, and smoked paprika (if using). In the second dish, beat the two eggs until they are smooth and uniform. In the third and final dish, spread out your finely chopped almonds.02
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Take one pounded chicken breast and dredge it thoroughly in the seasoned flour, shaking off any excess. Next, dip it completely into the beaten egg, letting the excess drip back into the bowl. Finally, press the chicken firmly into the chopped almonds, coating both sides and all edges. Place the finished cutlet on a clean plate and repeat with the second breast.03
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Heat the olive oil in your large skillet over medium heat. Carefully place the almond-crusted chicken breasts in the hot skillet. Cook for about 4-5 minutes on the first side, until the almonds are a deep, golden brown. Flip the chicken using tongs and cook for another 4-5 minutes on the second side, until the internal temperature reaches 165°F (74°C).04
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Once cooked through, transfer the chicken breasts to a clean cutting board or plate. Let them rest for at least 5 minutes.05
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Pour the chicken broth and lemon juice into the hot skillet. Use a whisk or wooden spoon to scrape up all those browned bits as the liquid bubbles. Let it simmer and reduce for about 2 minutes. Turn off the heat and swirl in the cold butter until it melts and creates a slightly glossy, rich sauce. Taste it and add a pinch more salt or pepper if needed.06
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Slice the rested chicken breasts against the grain and transfer them to serving plates. Spoon the warm pan sauce generously over the top and finish with a sprinkle of fresh, chopped parsley.07
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